Petits Farcis Provençaux (Stuffed Tomatoes and Courgettes with Pork and Rice)
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Ingredients
- 4 large beef tomatoes
- 2 courgettes
- 350 g pork mince
- 150 g cooked long-grain rice
- 1 onion, finely diced
- 2 garlic cloves
- 40 g parmesan, grated
- 10 g fresh basil leaves
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 429 kcal
- Protein
- 25 g
- Carbohydrate
- 22.3 g
- of which sugars
- 9.7 g
- Fat
- 26.2 g
- of which saturates
- 7.8 g
- Fibre
- 4 g
- Salt
- 0.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5).
- 2
Slice the tops off the tomatoes and courgettes, scoop out the insides with a teaspoon and keep the flesh.
- 3
Heat 1 tablespoon of the olive oil in a frying pan and cook the onion and garlic for 4 minutes until soft.
- 4
Add the pork mince and cook, breaking it up, for 8 minutes until no pink remains, then stir in the reserved tomato and courgette flesh, the cooked rice, half the parmesan and the basil leaves.
- 5
Season well and spoon the mixture into the hollowed tomatoes and courgettes, packing it down firmly.
- 6
Arrange in a baking dish, scatter with the remaining parmesan and drizzle with the rest of the olive oil.
- 7
Bake for 30-35 minutes until the vegetables are tender and the tops are golden.
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